Steve Paul's Butterscotch Bread Pudding

Photo by Brittany Spinelli

Steve Paul of Shadyside’s Acorn offers up a Chef-Mas recipe you won’t soon forget.

BUTTERSCOTCH BREAD PUDDING

Bread Pudding

INGREDIENTS:

•  2 loaves Brioche or Challah

•  2 quarts Heavy Cream

•  2 quarts Half and Half

•  2 ea. Vanilla Bean

•  24 ea. Eggs

•  1 lb Dark Brown Sugar

•  1 C Granulated Sugar

•  1 ½ C Butterscotch Sugar

DIRECTIONS:

1.  Dice brioche in 1’x1’ cubes. Toast in at 180 degrees in the oven- no color.

2.  In pot add heavy cream, half and half and vanilla beans, bring to boil.

3.  Off the heat add the sugar, dark brown sugar, and temper in the eggs. 

4.  Add the butterscotch sauce and strain through a chinois.

5.  Cover the toasted brioche  with the cream liquid and let soak for 20 minutes.

6.  Portion brioche mixture into serving containers, add butterscotch to the top of each.

7.  Bake on a sheet pan with water at 350 degrees. Bake until set. Chill.

Butterscotch Sauce

INGREDIENTS:

•  1 lb Dark Brown Sugar

•  1 lb Light Brown Sugar

•  ½ lb Butter

•  1 ½ quart Heavy Cream

•  1 ½ ea. Vanilla Bean

•  1 ½ t Salt 

•  1 t Black Pepper

DIRECTIONS:

1.  In pot melt dark brown sugar, light brown sugar, and butter and bring to boil.

2.  After boiling add heavy cream, vanilla beans, salt and pepper.

3.  After all ingredients are added bring to a boil.

4.  Strain through a chinois and chill.

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